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Swiss Steak
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5 from 3 votes

Swiss Steak

This classic Swiss steak features fork tender beef smothered in a rich tomato tomato and slow cooked to perfection. It is comfort food at its best.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 533kcal

Ingredients

  • 2 pounds beef bottom round or top sirloin, trimmed of excess fat (See Tip 1)
  • 1 cup all-purpose flour
  • 1 Tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 Tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 ½ cups beef broth (See Tip 2)
  • 1 Tablespoon tomato paste
  • 1 Tablespoon Worcestershire sauce
  • 14.5 ounce can diced tomatoes
  • Salt and freshly ground pepper to taste.

Instructions

  • Preheat oven to 325º F.
  • Cut the meat with the grain into serving size pieces. Place the flour, salt and pepper into a ziploc bag or other type of plastic bag. Add the meat and toss to coat on both sides. Tenderize the meat, using a needling device, until each slice is about ½-inch thick. Dredge in the flour again and set aside. (See Tip 3)
  • Add the vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Remove the last steaks from the pot and add the add the onions and celery and garlic. Sauté for 2 to 3 minutes. Add the garlic; cook 30 seconds or until fragrant. Add the paprika and oregano; stir well to combine.
  • Whisk together the beef broth, tomato paste and Worcestershire Sauce in a measuring cup. Add to the vegetable mixture; mix well. Add the diced tomatoes; mix well. Correct the seasonings. Return the meat to the pot, submerging it in the liquid. Bring to a simmer. Cover the pot and place it in the preheated 325°F oven. Cook for 1 ½ to 2 hours or until the meat is tender and falling apart.
  • Yield: 4 to 6 servings. (See Tips 4 and 5)

Video

Notes

  1. Choose meat that has minimal internal fat. Both round steak and top sirloin work well with this recipe.
  2. I like to use low sodium beef broth. However, you could use regular beef broth and adjust the added salt to taste.
  3. If you don't have a needling device, you can use whatever device you normally use to pound meat.
  4. I like to serve Swiss steak over rice. However, you could also serve it over mashed potatoes or with a baked potato. Swiss steak goes well with a lot of different sides such as green beans, steamed spinach, collard greens, broccoli, cauliflower or a simple side salad. 
  5. Leftovers reheat well. Place in a pan over medium low heat and cook until bubbly and the meat is fully heated, about 15 minutes.

Nutrition

Calories: 533kcal | Carbohydrates: 22g | Protein: 29g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 107mg | Sodium: 1646mg | Potassium: 710mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 9.4mg | Calcium: 75mg | Iron: 5.1mg